The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 16, 2007
These were great! I didn't have any chervil so I used parsley instead. I did end up burning them a little (it was one of those days) but it didn't matter. Later on, we covered them with shredded cheese and popped them in the microwave to have nachos!
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3 users found this review helpful

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Photo by Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 11, 2007
Great pita chips. Try using different seasonings. You can make them spicy. I tried so many different spice combos and all of them were amazing.
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2 users found this review helpful

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Cooking Level: Expert

Home Town: West Point, Virginia, USA
Living In: Williamsburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2007
These are very good. I did not have any chervil, but they were still very good. My family couldn't stop eating them, I served them with spinach & artichoke dip. Will make again.
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3 users found this review helpful

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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA
Living In: La Vista, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 1, 2007
these are wonderful! i broke each piece in half so it wasn't a pocket anymore. i added basil, salt, and pepper to the olive oil and cooked for 5 minutes. excellent
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Cooking Level: Intermediate

Home Town: Dunwoody, Georgia, USA
Living In: Norcross, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 26, 2007
After experimenting with the pita preparation, I settled on splitting the pitas into the two layers and brushing the herb mix on one side was the best way to go. Leaving them together made something heartier than the light snack I was looking for, and brushing on both sides (even with both layers) left it a little too oily for me. When I make this again, I think I'll double the seasonings with 3/4 cup oil - then it's a bit more concentrated, I thought these proportions were a little weak in flavor. Great seasoning mix - thanks for sharing :)
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5 users found this review helpful

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Photo by M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 24, 2007
I have made these twice now and they are always a hit. We left out the chervil since we don't have any...but they were still really good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 22, 2007
I thought these were very good! I didnt have garlic salt so I used garlic powder and some sea salt. They were very good but too garlic-y... probably bc I used garlic powder. So next time I make them I will use less garlic powder or use garlic salt. Yum!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 23, 2007
These are so addictive. I made whole wheat pitas using a bread machine recipe on this site and used them for pita chips. I cut them all up and threw them in the freezer so that I can make chips anytime I'm having a craving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 21, 2007
These were unreal! Made them last night to go alongside some falafel sandwiches and they were a hit with both me and my boyfriend! I used less pita bread and the same amount of the topping called for in the recipe so they had a kick and were extra flavorful. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 16, 2007
these are so good! I used olive oil, garlic powder, pepper and a bit of salt. I cut the pitas with a pizza cutter, and seperated the top and bottom layer so that each piece would make 2 chips.
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6 users found this review helpful

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Cooking Level: Intermediate

Home Town: Yarmouth, Nova Scotia, Canada
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 6, 2007
Delish and really easy! Best to eat them immediatley - they don't save well. Even after storing in a tupperware container they tasted stale the very next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 4, 2007
This was a great recipe. I did make some modifications. I ommited the chevril. I also used closer to a cup and a half of olive oil. I used wheat pita pockets, and they just really soaked up the olive oil. I baked for 5 minutes and they came out perfect! **Update** I made these again, and I used less olive oil because instead of cutting the pita pockets into triangles and then brushing them with the olive oil mixture, I only cut them in half, and then I brushed them. After each was covered I cut into triangles. This was SOOO much easier and less time consuming!
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Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 2, 2007
These were pretty tasty. I didn't have any chervil, or garlic salt. I ended up using plain garlic powder instead. My batch was smaller than the recipe's amount of servings, so I just eyeballed the measurements to taste. It took about 10 minutes in a preheated 400 degree oven for my chips to get browned.
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Photo by Jillian N.

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 11, 2007
These were good, and I really needed to use up some pita bread I had, but I would rather just buy a bag of pita chips next time...easier and in the long run taste better
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Fayetteville, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 7, 2007
I made these chips to use in fatoosh (salad recipe from this site). I didn't have a lot of success tossing the pita bread with the oil and seasonings as some suggested. I ended up brushing each cut up piece. Next time I want to try brushing each side of the split pita and then cutting it up.
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Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA
Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 17, 2007
Too salty! Probably would be better with garlic powder instead of garlic salt. I didn't have chervil and subbed some Italian seasoning. Other than the saltiness, the flavor was good.
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3 users found this review helpful

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Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 11, 2007
I just made these and have eaten about 10!!! they are wonderful. i made according to directions but added parmesan cheese on one batch and then on the next batch i added a little chili powder. EXCELLENT recipe!! I can't wait to make it for the girls at work!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 10, 2007
These were fantastic! I didn't expect much flavor out of so few ingredients, but everything really just works. I didn't have chervil, so I substituted dried parsley. The only reason this recipe isn't getting five stars is that they don't keep well overnight. Even sealed in a ziplock bag, they got very tough and chewy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 3, 2007
we used mini-pita pockets. this has a great flavor, and spiced up the little pitas perfectly for dipping into hummus. i will do this again. thanks!
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Photo by lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 1, 2007
This recipe is so wonderful! I only used one pita round so I just dribbled on a bit of olive oil, spread it around with my fingers, and sprinkled on the seasonings. I look forward to playing with the combinations of herbs and spices. Thanks for sharing!
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